|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken (approximately 10+ pieces) on the front hot line with chicken ranging from 115F to 124F. Pans surrounding the chicken were holding above temperature. CDI- PIC voluntarily discarded the whole pan of chicken. |
|
22
|
1
|
Time as a Public Health Control: procedures and records |
Yes |
No
|
No |
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries not clearly marked with a beginning or discard time. PIC stated that fries had been blanched at 3:15pm. PIC stated that they can be kept for 1 hour. CDI- PIC marked fries with a 4:15 discard time. |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes on prep surfaces throughout the kitchen. |